Move over potato and slide over, kale. Brussels sprout chips are the newest fad I’ve seen from Facebook to Instagram and Twitter.
I was as dubious of Brussels sprout chips as I was of kale chips, but I figured that if I didn’t like raw kale but liked the chips, I was already a step ahead of the game since I really like Brussels sprouts.
A member of the cabbage family, Brussels sprouts have a ton of vitamin K and vitamin C. They are high in folate, fiber, protein and potassium. They have high detox and antioxidant properties. Turn these into chips, and you can enjoy a crunchy, healthy snack that’s guilt-free!
Brussels Sprout Chips
15 Brussels sprouts (about 1 lb)
1 1/2 tsp extra virgin olive oil
sea salt, to taste
Heat oven to 350° F. With a small sharp knife, trim bottom of each sprout, releasing the outermost layer of leaves. Pluck leaves off individually and place in a large bowl. Sprinkle with olive oil and a smattering of salt.
Place leaves in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until leaves are lightly browned and crisp.
Nutritional Information: Calories Per Serving: 64, Calories from Fat: 19, Fat: 2 g, Trans Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 28 mg, Potassium: 441 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 3 g, Protein: 4 g.
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